I made a noob mistake, I transferred to secondary before the Krausen was done Krausening. That is, prematurely. I have no idea what this means, and I can not find the answer in any book.
My inaugural batch sits in the "Secondary" fermenter. A brown layer of Krausen sits upon it. I don't know whether to wait the standard two weeks of secondary or pull it out after two weeks total. To clarify, a chart: